Ingredients
1 Cup Jowar, rinsed and soaked overnight
Salt, to taste
For Upma
1 tbsp Oil
½ tsp Mustard Seeds
1-2 Green Chili, slit
5-6 Curry Leaves
2 tsp Urad Dal
A Pinch of Asafoetida
1 -inch Ginger, chopped
1 Medium Onion, chopped
¼ Cup Carrot, chopped & blanched
¼ Cup Green Beans, chopped & blanched
¼ Cup Green Peas, cooked
Salt, to taste
2 tbsp Fresh Coriander, chopped
Process
- Drain the water from jowar.
- In a pressure cooker, pour in 3 cups of water. Transfer jowar in the pressure along with salt, mix well and cover with lid. Cook for 3 whistles. Turn off the flame and let the pressure release on its own.
- Heat oil in a kadhai. Add mustard seeds, green chili, curry leaves and let them crackle.
- Add urad and stir till golden in colour. Now add in asafoetida, ginger and saute till fragrant.
- Add onion and saute till translucent.
- Add all the vegetables and saute on high flame for few minutes. Cover with a lid and let it cook for 2-3mins.
- Remove the lid add salt and mix well.
- Now add in cooked jowar and saute for 3-4minutes.
- Add chopped coriander, mix and turn off the flame. Serve hot with lemon wedge on side.
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